with Coriander & Peanuts
With the perfect balance of sweet, savoury, salty and tangy, this chicken-topped salad is brimming with all the Vietnamese-inspired flavours we love. Don't forget to sprinkle it all with roasted peanuts for some crunch factor.
Allergens
Utensils
Tags
Carrot
1
Chicken breast
660 g
Coriander
1 packet
Crushed peanuts
1 packet
Fish sauce & rice vinegar mix
1 packet
Mixed salad leaves
1 packet
Pea Pods
1 packet
Sesame dressing
2 packet
Slaw mix
1 packet
Sweet soy seasoning
1 sachet
Olive oil
1 drizzle
Vinegar
1 tbs
• Grate carrot. • Trim and roughly chop pea pods. • Slice chicken breast into thin strips. • In a large bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, tossing, until browned and cooked through, 3-4 minutes each side (cook chicken in batches for the best result). Set aside to cool slightly. TIP: Chicken is cooked through when it is no longer pink inside.
• While the chicken is cooking, combine sesame dressing, fish sauce & rice vinegar mix and a drizzle of olive oil in a large bowl. Season with salt and pepper. • Just before serving, top the dressing mixture with mixed salad leaves, slaw mix, carrot and pea pods. Toss to combine and season to taste.
• Divide Vietnamese-style salad between bowls. Top with chicken. • Tear over coriander leaves. • Top with crushed peanuts to serve. Enjoy!
630
kcal
Calories
2640
kJ
Energy (kJ)
26.6
g
Fat
4.2
g
of which saturates
16.7
g
Carbohydrate
13.7
g
of which sugars
7.6
g
Dietary Fibre
79.3
g
Protein
0
mg
Cholesterol
1740
mg
Sodium
